Dining out in Evanston is expensive, and the trip to off-campus restaurants can be time-consuming. But when you’ve got a late-night craving for one of Evanston’s delicious novelty snacks, it just can’t be satisfied by anything but the real thing. Or can it? With a sprinkling of forethought, a pinch of perseverance, and heaping portions of help from a talented friend with a kitchen, I decided to try re-creating some of Evanston’s signature craveable tastes at home.
THE DISH: Red Mango’s signature fruit and granola frozen yogurt sundae
THE HOW-TO: Strain 1 cup of Fage Total plain Greek yogurt in the refrigerator overnight. (Note: a coffee filter in a bowl can easily double as a makeshift strainer.) Mix in 1 teaspoon of sugar, then chill in the freezer for 2 hours. Add fruit, granola, cereal or other toppings as desired.
PRICE: Because of the high grocery prices of granola ($3.99 per pound at Whole Foods ) and certain fruits (blackberries, for instance, are also $3.99), students who live off-campus may choose to protect their pocketbooks by simply buying the real thing for $5.23.
However, students on a meal plan — especially students of the craftier variety — have a distinct advantage in enjoying their favorite Red Mango treats at a lower price: Cereal, granola, and several types of fruit can be easily smuggled out of campus dining halls.
TASTE: Surprisingly similar. The strained Fage yogurt has the same creamy, tangy flavor as Red Mango’s exclusive recipe, even if the consistency isn’t quite the same.
CONVENIENCE: This homemade recipe requires far more preparation and time than simply trekking over to Red Mango to purchase its commercial counterpart, especially for the South Campus set. Still, it’s one to stash away in case of sudden cravings at home this summer.
THE DISH: Clarke’s sweet potato fries
THE HOW-TO: Cut 2 clean Jewel yams lengthwise into half-inch thick slices, then coat the slices thoroughly with a mixture of melted butter, garlic powder, dried parsley and cinnamon (adjust the proportions to your liking). Bake on a cookie sheet for 10 minutes at 425°.
PRICE: Two yams at Whole Foods cost about $3, and with the added costs of butter, cinnaMonday, parsley, and garlic powder, you’re looking at a $10-plus cooking adventure. Compared to the $5 order at Clarke’s, you might be better off schlepping to Clark Street.
TASTE: Exact replication of the Clarke’s dish is tricky unless you’ve got corn starch, a deep-fryer and the time to double-fry. But this similarly savory recipe yields equally delectable (and healthier) results.
CONVENIENCE: The equipment required for this recipe’s preparation (cookie sheets, paring knives — not to mention an oven) make it nearly impossible for the dormitory dweller to prepare. But if you’ve already got the ingredients and the kitchen (or if, like me, you’ve enlisted the help of a generous friend who has both), the relatively simple cooking process makes this a quicker option than the sit-down experience at Clarke’s.
THE DISH: Le Peep’s “Granola Blues” pancakes
THE HOW-TO: Mix together 2 cups of Bisquick baking mix, 1 cup of milk, and 2 eggs. Pour the mixture in saucer-sized amounts onto a hot nonstick pan. When bubbles appear, sprinkle in blueberries, then sprinkle in granola just before flipping.
PRICE: If you’re a frequent pancake lover, your best bet here is the homemade version. True, a stack of two Granola Blues goes for about $6 at Le Peep, and the grocery costs of granola and blueberries alone can easily exceed that. But keep in mind that one 40 oz. box of Bisquick, available at CVS for $3.89, makes approximately 56 pancakes.
TASTE: An uncannily close resemblance. The restaurant pancakes are prettier, but tastewise, it’s a dead heat.
CONVENIENCE: Like the Clarke’s sweet potato fries, this recipe requires appliances that may not be available to students living in university housing. Apartment dwellers, though, should take heed: Having the proper ingredients on hand could save you the lengthy Sunday morning wait at Le Peep.
